Shortbread Cookies (Revised)

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Ingredients:

8 ounces (1 cup) unsalted butter

1/4 cup confectioner's sugar

1/4 cup granulated sugar

1/4 cup cornstarch

1/2 teaspoon salt

12 ounces flour

Preparation:

Adjust oven rack to center and heat to 350 degrees.  Spray a quarter sheet pan and make a parchment paper sling to fit.  Set aside.

Cream sugars and butter in mixer.  Sift together cornstarch, salt and flour.  Add dry ingredients to butter and mix on medium for 3 minutes.  Turn dough out onto a board and knead until dough combines well.

Press into prepared pan.  Cut into 1 inch by 2 inch rectangles.  Poke each cookie with a skewer decoratively 8 times.  Turn oven down to 300.  Sprinkle with sugar and bake until golden brown, 50 minutes to an hour.  After 30minutes, reduce heat to 250 degrees to finish cooking.  Remove from oven and re-cut cookies while warm, still in the pan.  Cool completely before removing from pan.

History:

This recipe is a cross between my shortbread cookie recipe and Teri Appleton's grandmother's recipe.  Both are old world Scottish Shortbread recipes.  We like this recipe better than either of our recipes.